Chicken Bharta

This Chicken Bharta recipe is your one way ticket to the flavor land of North India! Creamy, smoky, and bursting with spices in every bite – this dish transforms a simple chicken curry into a soul-satisfying delicacy ❤️

If you think baingan bharta is the ultimate comfort food, wait till you try its chicken counterpart! This dhaba-style Chicken Bharta combines spicy masalas, a luxurious creamy sauce, and tender chicken pieces for a dish that’s guaranteed to wow you!

This chicken bharta makes a frequent appearance on our Sunday family lunches and party tables, and is loved each time 🫶 Serve with naan, lachha paratha, roti, or even steamed rice for a meal you’ll want to eat again and again.

What makes this chicken bharta recipe extra special:

Authentic Dhaba Vibes at Home: Think smoky kitchens and bold, rustic flavors.
Balanced Creaminess: The poppy seed-cashew paste mellows the spice for a perfectly balanced bite.
Packed with Layers of Flavor: From the caramelized onions to the toasted kasuri methi, every step adds depth.
Easy-to-Follow Steps: Complex flavors don’t mean complicated cooking. This step-by-step recipe makes it accessible for all.

Chicken Bharta Ingredients Overview

This recipe brings together an exciting mix of everyday pantry staples and a few special ingredients. Boneless chicken forms the heart of the dish, shredded to soak up the spicy, smoky masalas. Whole spices like shahi jeera, cinnamon, and green cardamom lay the aromatic foundation, while ground spices like Kashmiri chili powder and garam masala add heat and depth.

A creamy blend of cashews, poppy seeds, and whisked curds balances the spice, while kasuri methi and fresh coriander bring a final touch of earthy freshness. And the secret weapon?—chopped boiled eggs for added richness and texture!

Richa’s Top Tips

Toast the spices right: Allow the whole spices to sizzle in hot oil and ghee for maximum aroma. This step sets the foundation of the dish.
Perfect your cashew-poppy seed paste: Soak both in warm water before blending for a super-smooth paste that dissolves seamlessly into the gravy.
Don’t over shred the chicken: Keep it slightly chunky to maintain texture in every bite.

Frequently Asked Questions

Which cut of chicken works best?

Boneless chicken thighs are ideal because they stay juicy and tender, but chicken breast works too if you prefer a leaner option.

Can I freeze Chicken Bharta?

Absolutely! Freeze in an airtight container for up to a month. When reheating, add a splash of water or stock to maintain the gravy’s creamy consistency.

For how long can I store the leftovers?

Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a little water if needed to loosen the gravy.

a close up image of chicken bharta to show the creamy texture

Bonus Add-On: DIY Dhaba-Style Smoke Hack

Want to take this dish to the next level? Try this dhungar technique to infuse a smoky, authentic flavor:

Heat a piece of charcoal until it’s red hot.
Place it in a small bowl, then nestle the bowl in the middle of your finished Chicken Bharta.
Drizzle a teaspoon of ghee over the charcoal, cover the pan immediately, and let it sit for 5 minutes.
Voilà! Smoky, restaurant-style chicken bharta is ready.

Whether you’re a fan of bold, rustic flavors or creamy indulgence, Chicken Bharta ticks all the boxes. It’s a versatile dish that can be the centerpiece of a celebratory feast or a cozy Sunday meal. Don’t forget to try the DIY smoke hack for that extra dhaba magic—because you deserve to cook like a pro! 🥘

If you try this recipe, do send me the pictures of your recreations over on my IG @my_foodstory. It’s always so nice to see them!

Watch How To Make Chicken Bharta

Chicken Bharta with Dhungar Method

Creamy yet loaded with texture, this chicken bharta recipe is such a great way to level up your regular chicken curry. Serve with naan or lachha paratha for a satisfying meal!

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 263kcal

Author Richa

Ingredients

For cooking chicken

750 gms chicken boneless thigh, cut into 2 inch pieces
1 ½ teaspoons vinegar
1 ½ teaspoons ginger garlic paste
¼ teaspoon salt
¾ cup water

For cashew – poppy seed paste

¼ cup broken cashews
2 tablespoons poppy seeds
⅓ cup water

For the bharta

1 ½ tablespoons cooking oil
3 tablespoons ghee
1 teaspoon shahi jeera
2 bay leaves
1 ½ inch cinnamon stick
6 cloves
3 green cardamoms
10 peppercorns
2 green chillies finely chopped
¾ cups finely chopped onions approx. 1 ½ onions
1 inch ginger finely chopped
1 tablespoon ginger garlic paste
½ teaspoon red chilli powder
1 ½ teaspoons kashmiri chilli powder
1 ½ teaspoons coriander powder
¾ teaspoon cumin powder
¾ teaspoons salt
⅓ cup water
¾ cup tomato puree approx. of 3 medium tomatoes
3 tablespoon curds whisked
3 boiled eggs chopped into 1 cm cubes
¼ teaspoon garam masala powder
3 teaspoons kasuri methi dry roasted
1 ½ tablespoons fresh cream optional
3 tablespoons coriander leaves

For Dhungar / smoking

2-3 inches long charcoal
¼ teaspoon oil or ghee

Instructions

Shredding chicken

Add all ingredients for cooking chicken to a pressure cooker and after the first whistle, cook on low heat for 5 minutes. Allow to depressurise by itself.

750 gms chicken, 1 ½ teaspoons vinegar, 1 ½ teaspoons ginger garlic paste, ¼ teaspoon salt, ¾ cup water
Drain chicken pieces & reserve the stock for use later. This should yield approx. ⅓ cup of chicken stock.
Chop chicken into 1 cm length and ¼ cm wide cubes. Do not shred the chicken as they turn mushy while cooking. Set aside.

For the cashew – poppy seed paste

Add all the ingredients mentioned for cashew poppy seed paste to a mixer grinder and grind to a smooth paste. Set aside.

¼ cup broken cashews, 2 tablespoons poppy seeds, ⅓ cup water

For the bharta

Heat oil & ghee in a pan, add shahi jeera & all the whole spices given for the bharta and when they sizzle, add onions.

1 ½ tablespoons cooking oil, 3 tablespoons ghee, 1 teaspoon shahi jeera, 2 bay leaves, 1 ½ inch cinnamon stick, 6 cloves, 3 green cardamoms, 10 peppercorns, ¾ cups finely chopped onions
When onions turn light brown, add ginger garlic paste and fry for 2 minutes. Add red chilli powder, kashmiri chilli powder, coriander powder, jeera powder and fry for a minute.

1 tablespoon ginger garlic paste, ½ teaspoon red chilli powder, 1 ½ teaspoons kashmiri chilli powder, 1 ½ teaspoons coriander powder, ¾ teaspoon cumin powder
Add tomato puree and fry for 6-8 minutes till oil & ghee separates from the sides of the pan.

¾ cup tomato puree
Add cashew – poppy seed paste & whisked curds and fry for 4-5 minutes till oil separates from the sides of the pan.

3 tablespoon curds
Add the reserved chicken stock & boil for a minute.
Add chopped chicken, mix well & cook for 5 minutes.
Add ⅓ cup water to adjust the consistency & boil for a minute.

⅓ cup water
Add green chillies, ginger, garam masala powder & chopped eggs & cook for a minute.

2 green chillies finely chopped, 1 inch ginger finely chopped, ¼ teaspoon garam masala powder, 3 boiled eggs
Add kasuri methi, fresh cream & coriander leaves, give it a good mix, take off the heat. While the bhartha is still hot, follow the dhungar instructions.

3 teaspoons kasuri methi, 1 ½ tablespoons fresh cream, 3 tablespoons coriander leaves

Dhungar / smoking bharta

Place charcoal on the gas flame and heat it for 5-7 minutes till it turns red.

2-3 inches long charcoal
Meanwhile, keep a steel bowl in the centre of the bharta pan & make sure that the pan has a proper lid to trap the smoke.
Hold the hot charcoal with tongs and put it in the bowl, pour oil on it and immediately cover the lid. Rest it for 3 minutes, discard the charcoal bowl and serve the bharta. (see note 6)

¼ teaspoon oil or ghee

Video

Notes

Use chicken boneless thigh as they are juicy and tender. You may use chicken breast instead but it might turn out dry & chewy.
Chop the cooked chicken as mentioned to get the right consistency of the gravy. Shredded chicken does not taste as good.
You may add more water, if required to adjust the consistency of the gravy.
Adding cream is optional but it gives a silky texture to the gravy.
Left-overs can be stored in an airtight container in the refrigerator for up to 3 days.
Do not smoke for more than 3 minutes as it will be too overpowering.

Nutrition

This article was written by Harita Odedara.

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